Thai Spicy Pork Mince Salad recipe (Larb Moo)

Thai Spicy Pork Mince Salad recipe (Larb Moo)

    A healthy paleo twist on an old Thai favourite. Deliciously hot as well as quick & easy to cook! We strongly recommend cooking this recipe with lamb’s fry (or other liver if you prefer) as it’s a great way of adding all the healthy nutrients of liver into your diet in an easily palatable way!   Recipe: Makes 2 large or 3 smaller servings.   Ingredients: 500g pork mince ~200g lamb’s fry, cut into small pieces (optional, but recommended!) 100ml fresh squeezed lime juice 1/2 cup mint leaves, chopped 2 tsp dry chillies, roasted and ground* 2 tbsp cashews, roasted and ground 2 tbsp minced spring onion 2 tbsp minced shallots 2 tbsp fish sauce cabbage to line plates cucumber, tomatoes, etc (on the side to cool the hotness)   Instructions: Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. Mix 3/4 of the lime juice with the pork mince & lamb’s fry. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked – preferably crispy. Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well. Transfer onto cabbage leaves and enjoy!   * I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, you...
Chicken Salad with Bacon & Roast Pumpkin

Chicken Salad with Bacon & Roast Pumpkin

  What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!   Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat! This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well.   Paleo recipe: Ingredients: 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry. 2 cups of pumpkin, cubed 6-12 (or more) cloves garlic 2/3 cup walnuts (pecans would work well too!) 4 long rashers of bacon, grilled crispy and cut small 3 tomatoes, seeded and cubed 2 spring onion, sliced thin 2-3 cups salad mix 1 small red onion, sliced thin Olive oil Sweet paprika, black pepper and salt to season   Instructions: Heat oven to 180C. Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes...
Roast Pumpkin & Chicken Salad Recipe

Roast Pumpkin & Chicken Salad Recipe

Quick and easy meal to prep with plenty left for lunch the next day! Ingredients: 2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken) 1/4 pumpkin 1 whole garlic 1 red onion 1 punnet cherry tomatoes 2 whole strips of bacon 1 cucumber rocket olive oil sweet paprika, salt & pepper to season optional: balsamic vinegar Instructions: Pre-heat oven to 200C. Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done. While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl. Once pumpkin & garlic are done, remove from oven and let cool. Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad. Gently mix pumpkin & garlic with the rest of the salad and serve. Optional: drizzle with olive oil and balsamic vinegar for added taste. Also, you can add some crunch by mixing in pecan nuts or walnuts. Enjoy!...
Bacon and no-potato salad recipe

Bacon and no-potato salad recipe

  I love a good mayo based side salad (blame on the Scandinavian heritage!) and potato salad especially has always been among my favourites. I trialled out Everyday Paleo’s No-potato salad recipe with some tweaks and the result was a raging success – in fact, the man declared it the best potato salad he’s ever had!   Ingredients: 1/4 – 1 cup of homemade paleo mayo* 1/2 cauliflower, steamed in florets and crumbled 3 boiled eggs, cut small 1/2 red onion, minced 2 cloves garlic, minced 150g bacon, grilled crispy and chopped small lots of gherkins 1 tsp Dijon mustard black pepper   Instructions: Boil the eggs (10 mins), steam the cauliflower in florets (8 mins) and grill the bacon to start with. Cool the boiled eggs in cold water and rinse the cauliflower in cold water to cool them down. Mince the red onion and garlic and mix them with homemade paleo mayo* (view recipe here) in a smaller bowl. Add in chopped gherkins, Dijon mustard, black pepper and mix well. Crumble cauliflower into a big bowl. Add in chopped eggs and bacon. Pour in the mayo mix and mix the whole lot well. Serve as a side for a good steak or just eat as such – absolutely delicious! (* I used the whole batch of homemade mayo, but if you don’t like your salad quite so mayo heavy, start with less and keep adding until you reach the desired consistency)  ...